The scientific name for Curry Leaves is Murraya Koenigii.
Medicinal Uses
Curry leaves can help with constipation and diarrhea. People use it to cure problems such as piles, to allay heat of the body and it is useful in leucoderma and blood disorders.
Curry leaves can cure nausea, treat skin infections and strenghten the function of the stomach and promote its actions. The leaves may be taken mixed with other mild tasting herbs. Curry leaves can help prevent hereditary diabetes. It also cures diabetes due to obesity.
Curry leaves can help prevent greying of hair, can be used to treat burns. bruises and skin eruptions. They should be applied as a poultice oner the affected areas. Fresh juice of curry leaves suffused in the eyes makes them look bright. It also prevents the early development of cataract.
Cosmetic Uses
Curry leaves can be a hair colourant with little damage and maximum benefit to weak hair. A mixture of tumeric and curry leaves as a face wash can reduce black spots.
Culinary/Aromatic Uses
In cooking, it is best to use fresh curry leaves, fried in hot oil and ghee for the aroma. People can use curry leaves as a seasoning.
Chemical Components
2.6% oil, beta-caryophyllene, beta-gurjenene, beta-elemene, beta-phellandrene, beta-thujene, alpha-selinene, beta-bisabolene, beta-transocimene, beta-cadinene.
Background History
The use of curry leaves as a flavouring for vegetables is described in early Tamil literature dating back to the 1st to 4th Centuries AD. Its use is also mentioned a few centuries later in Kannada literature. Curry leaves are still closely associated with South India where the word 'curry' originates from the Tamil 'kari' for spiced sauces. An alternative name for curry leaf throughout India is kari-pattha. Today curry leaves are cultivated in India, Sri Lanka, Southeast Asia, Australia, the Pacific Islands and in Africa as a food flavouring.
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